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Re: Pandemic Smoked Salmon questions
I dry brine with Kosher Salt and Brown Sugar. I smoke it slow at just under 200* with Applewood in the lump. I sprinkle the top with ground black pepper. After a couple hours I sprinkle a little Brow…1 · -
Re: What Will You Be Egging During the Coronapocalypse?
I did some spare ribs Thursday. Trimmed them St. Louis style and saved the belly meat for beans at some future date. Four hours on lump and apple wood at 270* followed by two in foil and then another…1 · -
Re: OT - How are you spending your time “social distancing?”
Bride of Teefus and I are blessed to be working from home. We’re not social butterflies so life is fairly normal. We have a freezer full of protein, a half case of Bourbon, and two bales of toilet pa…2 · -
Re: Ribs - peach preserves and awesome
Peach preserves mixed with dark molasses is my go to glaze for pork.2 · -
Re: Norah Grace made a simple meal
You have yourself a good kiddo. Thinking it’s a reflection of a good Daddy.2 ·
